Fish Roll

Name: Fish Roll
Yield: 16
Ingredients: 3 small fish fillets (each around 70g); 1 tablespoon of salt or to taste; 1 tablespoon of lemon juice; 1 small onion (around 70g), finely chopped; 1/4 cup of olive oil (60ml); 2 tablespoons of butter; 16 slices of bread without crust; 1 medium-sized carrot (120g), grated coarsely; 1/4 cup of chopped parsley

1
3 small fish fillets (each around 70g)
2
1 tablespoon of salt or to taste
3
1 tablespoon of lemon juice
4
1 small onion (around 70g), finely chopped
5
1/4 cup of olive oil (60ml)
6
2 tablespoons of butter
7
16 slices of bread without crust
8
1 medium-sized carrot (120g), grated coarsely
9
1/4 cup of chopped parsley

Ingredients

1
3 small fish fillets (each around 70g)
2
1 tablespoon of salt or to taste
3
1 tablespoon of lemon juice
4
1 small onion (around 70g), finely chopped
5
1/4 cup of olive oil (60ml)
6
2 tablespoons of butter
7
16 slices of bread without crust
8
1 medium-sized carrot (120g), grated coarsely
9
1/4 cup of chopped parsley

Directions

1
Process the fish, salt, lemon juice, and onion in a processor until slightly smooth and well combined
2
Transfer to a medium-sized pan and add the olive oil
3
Heat over medium heat, stirring occasionally, until the mixture thickens slightly (around 5 minutes)
4
Remove from heat and reserve
5
Preheat oven to 180°C (medium)
6
Brush one side of each bread slice with butter
7
Place each slice on a barquette mold (with the butter in contact with the mold) and compress to obtain the desired shape
8
Cut any excess bread off with a knife or scissors
9
Bake until golden brown (around 15 minutes)
10
Remove from oven and demold
11
Fill each barquette with grated carrot, distribute 1 tablespoon of fish filling on top, and sprinkle with parsley
12
Serve warm or at room temperature
13
95 calories per serving